Cinnamon rolls are my top favorite pastry of all time. It goes perfectly next to my coffee cup on the weekends (I wish I could eat it every day though!), and I simply love cinnamon.
These cinnamon rolls combine crunchy pecans and maple glaze, creating a delicious breakfast idea – cinnamon, pecan and maple rolls. The scent that’s spreading all over the house while baking is just incredible, and you won’t be able to resist it!
Photo: Natalie Levin
Cinnamon Rolls with Maple and Pecans
For the dough:
- 500 grams (3 1/2 cups) all-purpose flour
- 40 grams (4 tbsp.) sugar
- 1/2 tsp. salt
- 10 grams (1 tbsp.) active dry yeast
- 125 grams (1 stick) soft butter
- 150 ml. (3/4 cup) sour cream
- 1 tsp. vanilla extract
- 2 large eggs
For cinnamon and pecan filling:
- 100 grams (1 stick minus 1 tbsp.) soft butter
- 200 grams (1 cup) dark brown sugar
- 1 heaping tablespoon ground cinnamon
- 50 grams (1/2 cup) chopped pecans
For maple glaze:
- 50 grams (1/4 cup) sugar
- 30 ml. (2 tbsp.) maple syrup
- 60 ml. (1/4 cup) water
- 1 beaten egg for brushing
- Dough: in a bowl of a mixer with a dough-hook put flour, sugar, salt, yeast, butter, sour cream, vanilla and eggs and knead for about 10 minutes until dough is slightly sticky.
- Cover and let rise until doubled in volume.
- Cinnamon and pecan filling: whisk soft butter, sugar and cinnamon into a smooth mixture.
- Roll out the dough into a 1-2 cm thick rectangle.
- Spread the filling evenly in a thin layer.
- Sprinkle over the chopped pecans.
- Roll the dough into a tight roulade.
- Cut to 12-15 equal parts.
- Transfer the pastries into a lightly greased muffin pan.
- Cover and let rise for about an hour or until almost doubled in volume.
- Preheat oven to 170c degrees.
- Gently crush the pastries with egg.
- Bake for 15-20 minutes or until golden and set.
- Maple glaze: in a small pot put sugar, maple and water and bring to a boil.
- Brush the pastries generously with the glaze.
- Cool for 15 minutes at room temperature and serve warm.
- You can use any kind of nut you like instead of pecans.
- Keep the cinnamon rolls in the freezer for up to 2 weeks. It is recommended to warm it before serving.
Photo: Natalie Levin